Our Rice Field Hong Kong style noodles are thin, springy egg noodles made for quick, satisfying meals. Boil or stir-fry them in minutes for lo mein, chow mein, wonton noodle soup, or a fast weeknight noodle bowl. They hold their bite and soak up sauces and broth without turning soft.
These are thin, springy Hong Kong style egg noodles, the kind you find in a Cantonese noodle shop. They cook fast and hold a firm, bouncy bite instead of turning soft, which makes them a quick base for a full meal.
Boil them for a couple of minutes for wonton noodle soup or a brothy bowl, or parboil and stir-fry them for lo mein and chow mein with vegetables and your choice of protein. They also crisp up nicely for a pan-fried noodle cake topped with a saucy stir-fry.
A quick weeknight noodle bowl comes together in well under fifteen minutes with these. Cook only what you need, and rinse briefly after boiling if you are stir-frying so they do not clump.
Find these at Asian grocery stores across the United States. See our Where to Buy page for a store near you, or contact us about wholesale and case orders.
Boil them for two to three minutes until springy. For lo mein or chow mein, parboil briefly, drain, and stir-fry. For soup, add the cooked noodles to hot broth.
Wonton noodle soup, lo mein, chow mein, pan-fried noodle cakes, and quick weeknight noodle bowls. They pair with vegetables, seafood, and meats.
They are made in a thin Hong Kong egg-noodle style that holds a springy, bouncy bite through cooking instead of going soft.
They are sold at Asian grocery stores nationwide. Check our Where to Buy page for a store near you, or ask about wholesale orders.
Recipes to try: Bánh Tằm
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